Country Mashed Potatoes With Herbs Recipes

MASHED POTATOES WITH HERB BUTTER

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
• Meanwhile, combine butter, rosemary, sage, thyme, and marjoram in a large microwave-safe bowl. Microwave on high power until melted, about 30 seconds.
• Add potatoes to the herb butter mixture. Beat with an electric mixer until almost smooth with a few lumps remaining.

HERBED MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in a small skillet, saute onion and garlic in butter until tender. , Drain and mash potatoes; add the onion mixture, sour cream, dill, salt, rosemary, lemon zest and red pepper flakes if desired., Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with paprika if desired. Cover and bake at 350° for 25 minutes or until heated through.

MASHED POTATOES WITH HERBS

Steps:

• Peel potatoes, and cut them into 1/2-inch-thick slices. Place potatoes in a large saucepan, and cover with cold water. Stir in 2 tablespoons salt. Place pan over high heat, and bring water to a boil. Reduce heat to low, and simmer until potatoes are tender when pierced with the tip of a knife. Drain potatoes in a colander.
• Heat milk in a small saucepan over medium-high heat until it just comes to a simmer; reduce heat to low, and keep warm. Place a heat-proof bowl on top of a pan of simmering water. Using a potato ricer, press hot, drained potatoes into bowl. Stir potatoes with a wooden spoon until smooth, about 1 minute.
• Stir in butter until completely melted and well incorporated. While stirring continuously, slowly pour in hot milk. Stir in fresh herbs, pepper, and salt to taste. Serve immediately.

COUNTRY HERB MASHED POTATOES

Steps:

• Place potatoes and garlic in a heavy saucepan, cover with cold water and bring to a boil.
• Reduce heat and simmer partly covered about 15 minutes or until potatoes are fork-tender.
• Drain well, return the potatoes to the pan and place over high heat.
• Briefly stir or shake the pan to keep potatoes from sticking or burning until the outside of the potatoes begin to dry to a white color (1 to 2 minutes).
• Remove from heat.
• While the potatoes are cooking,chop the herbs, add the milk and butter to a small sauce pan and heat until butter is melted.
• Remove from heat and stir in the rosemary, chives and parsley.
• With an electric mixer, beat the potatoes and garlic until smooth.
• Beat in the milk-herb mixture, sour cream and season with the salt and pepper.

MASHED POTATOES WITH HERBS

Steps:

• Peel potatoes and cut into quarters. Put pieces in kettle and add cold water to cover. Add onion and salt. Bring to boil and let cook 20 minutes. Drain.
• Meanwhile, bring milk to simmer.
• Put potato mixture through food mill or potato ricer into hot bowl.
• Using wooden spoon, beat in hot milk, adding it gradually. Beat in butter, chervil, salt and pepper.

COUNTRY MASHED POTATOES WITH HERBS

Steps:

• Peel potatoes and cut in 1/8ths.
• Place in lg pot, add enough water to cover.
• Bring to a boil.
• Cook on med-lo for 15 min, or until soft.
• Drain well.
• Add all ing except milk.
• Beat with mixer on med till mixed well.
• Add milk, a little at a time, beating till smooth and creamy.